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Traditional Curries
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| No. |
Description |
Price |
Qty |
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| 1 |
Korma |
5.50 |
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( Mild, a preparation of mild spices, cream & coconut is used to create the delicacy of the flavour & creamy texture. ) |
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| 2 |
Malaya |
5.50 |
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( Mild-medium, this dish is cooked with a selection of fruits in fresh cream stirred in with curry sauce. ) |
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| 3 |
Vindaloo |
5.50 |
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( Medium, cooked in a plain curry sauce with fennel seeds and garam masala. ) |
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| 4 |
Dansak |
5.50 |
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( Sweet, sour & slightly hot, this tends to be tangy yet derives a piquant richness from its blend of spices with pineapple, lentil, a touch of lemon juice & a hint of chilli powder giving it a sweet, sour and slightly hot taste. ) |
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| 5 |
Madras |
5.50 |
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( Having a greater proportion of tomato puree & hot spices than the vindaloo, prividing a fiery hot taste with its richness. ) |
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| 6 |
Dupiaza |
5.50 |
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( Medium, cooked in an abundance of deep fried onions & fresh tomatoes. ) |
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| 7 |
Bhuna |
5.50 |
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( Medium, cooked in a combination of spices with fresh onions, green peppers & tomatoes, fried together to provide a dish slightly dry in consistency. ) |
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| 8 |
Rogan Josh |
5.50 |
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( Medium, cooked in specially prepared oil with tomatoes, green peppers & onions & topped with fried garlic. ) |
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| 9 |
Pathia |
5.50 |
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( Cooked in a specially prepared medium sauce, this is then given a topping consisting of spicy fried onions, capsicums & tomatoes. ) |
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| 10 |
Garnish Vindaloo |
5.50 |
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( Very hot, cooked with fresh ginger, extra green chillies, a touch of vinegar and extra chilli powder to make this exceptionally hot. ) |
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